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Classic carbonara with garlic bread

Recipe from: 18 February 2011

Cooking time: 30 mins
 
Add this recipe to your arsenal to please any crowd.
 
 
 

Ingredients

 
  • Garlic bread
  • baguette or french loaf
  • 200
    g
    butter (room temperature)
  • 6
    cloves of garlic
  • handful
    flat leaf parsley
  • Carbonara
  • 1
    pack spaghetti
  • 300
    g
    pancetta (substitute with bacon if you can't find pancetta)
  • 5
    eggs
  • 1
    cup
    finely grated parmesan or pecorino [or a mixture of both]
  • salt and pepper
  • olive oil
  • salt and black pepper to taste
Servings: Change Serving
 
 

Method

 
Preheat the oven at 180°C.
Chop the garlic cloves and the parsley, mix well in a bowl with the butter.  If you used unsalted butter you may want to add a pinch of salt.
Slice the bread at an angle.
Spread the garlic butter and place in a hotel pan with a drying rack in the bottom. The bread won’t soak in the pool of butter that will form in the bottom of the pan.
Grill for 15-20 minutes.
 
Boil the water in a large pot, salt it well and add a dash of olive oil.
When the water starts boiling, add the pasta, stir it often to avoid it sticking together.  
Save the pasta water in a jug for later.
Heat a pan with some olive oil. Cut the pancetta into small cubes and cook for 10 minutes on medium heat. If the pancetta sticks to the pan pour in a dash of white wine or water.
It is important to keep all the ingredients (pasta and pancetta) piping hot, because the egg sauce isn’t cooked on the stove instead, the heat from the pasta and pancetta will cook it.
In a large mixing bowl, add 3 whole eggs and two egg yolks. Whisk well. Add some black pepper and the parmesan or pecorino. Whisk that until it forms a paste.  
From this point on things need to happen very quickly. Everything needs to stay hot or the egg wont cook.
Drain your pasta in a colander, don't drain completely. Mix the pasta and the egg sauce mixture and immediately start tossing.
The egg mixture will disappear from the bottom of the bowl and sticking to the pasta.  If you find the mix too dry, add the pasta water and toss until you’ve achieved the desired consistency.
Add the pancetta and toss again.  
Serve immediately.
 
Chef’s notes:
Don’t over cook the pasta. Taste it, as soon as you can bite through it without it being dry and floury in the middle it’s just about ready.
Kitchen tongs work well for tossing the pasta and egg sauce.
 
Reprinted with permission of Real Men Can Cook.
To visit Real Men Can Cook’s blog, click here.
 

Read more on: starch  |  grill
 

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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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